By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Stabilized Whipped Cream comes in handy when making desserts, and it’s actually really easy to make! Use this Homemade Cool Whip as a replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!
Table of Contents
What’s in Homemade Cool Whip?
Homemade whipped cream tends to deflate and get watery pretty quickly. But this recipe solves that problem! It will stay fluffy and beautiful and delicious, so you can make it in advance and have it ready for your desserts.
- Water: Hydrates the powdered gelatin and activates its thickening properties.
- Unflavored Powdered Gelatin: Acts as a stabilizer in whipped cream by helping it hold its shape for longer periods of time. When hydrated with water, gelatin forms a gel-like substance that helps to thicken and stabilize the whipped cream.
- Heavy Cream: The base ingredient of whipped cream and provides the rich, creamy texture. It also contains a high percentage of fat, which is important for achieving the desired whipped consistency.
- Powdered Sugar: Sweetens the whipped cream and helps stabilize it by absorbing any excess moisture.
- Vanilla Extract: Enhances the flavor of the whipped cream.
Pro Tip: Make sure that the gelatin is fully dissolved and mixed with the cream before whipping. This will help ensure that the stabilizer is evenly distributed throughout the whipped cream, resulting in a smooth and consistent texture.
How to Stabilize Whipped Cream
This is only one of several methods for stabilizing whipped cream. You can also use starches like cornstarch, powdered sugar, milk powder, or instant pudding mix.
- Cornstarch:Mix 2 tablespoons cornstarch and 4 tablespoons powdered sugar with the heavy cream and whip to firm peaks.
- Powdered Sugar:Mix 6 tablespoons powdered sugar with the heavy cream and whip to firm peaks.
- Milk Powder:Mix 6 tablespoons of cornstarch and 4 tablespoons of powdered sugar with the whipped cream and whip to firm peaks.
- Instant Pudding Mix: Mix 1 tablespoon of dry instant pudding mix and ⅓cuppowdered sugar with the whipping cream and whip to firm peaks.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
What is stabilized whipped cream?
Stabilized whipped cream is whipped cream with additional ingredients added that help it hold its shape (in this case, gelatin powder). It is essentially the same as Cool Whip!
Why should I use it?
If you’re planning to make whipped cream ahead of time to use on desserts, then this is a must! Unfortunately, regular whipped cream doesn’t hold up very well. You’ve probably noticed how it starts to basically fall apart after just a few hours. Everything separates, leaving you with flat, watery cream. Definitely not what you want to be using on your desserts! This whipped cream will stay fluffy and hold up well for up to 24 hours, so you can prepare it before you start baking or making your desserts!
Why is my stabilized whipped cream not thickening?
Stabilized whipped cream, like regular whipped cream, needs to be extremely cold in order to whip to stiff peaks. Be sure to adequately chill the bowl and beaters, and use heavy cream straight from the refrigerator. Do not bring the heavy cream to room temperature! If you find it is not whipping after several minutes, place the bowl in the refrigerator to chill for about 10 minutes, then try again.
Can I frost a cake with it?
Yes, you can! However, I do not recommend covering a whipped cream frosted cake with fondant, as the whipped cream will not support the weight of the fondant.
How to Store
The stabilized whipped cream should be stored in an airtight container, in the refrigerator. It will keep (stay stable) for up to 24 hours.
How to Freeze
I do not recommend freezing stabilized whipped cream on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.
Serving Suggestions
I’ll be the first to admit that eating whipped topping with a spoon is a pretty tasty treat, but if you’re making this recipe, you’re probably hoping to use it as a topping for other delicious desserts. I love it piled high on top of Easy Key Lime Pie, Lemon Raspberry Bars, Homemade Pumpkin Pie, Peach Cobbler, Strawberry Pretzel Salad, French Silk Pie, or an Easy Raspberry Tart.
You can also use it in just about any recipe that calls for Cool Whip, like Jello Salad, Pumpkin Pie Dessert Lasagna, Strawberry Lemonade Pie, or Funfetti Cake Batter Dip.
Recipe
Stabilized Whipped Cream Recipe
4.69 from 51 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Total: 10 minutes minutes
Serves16
Print Rate
Save Shop our store
If you're into desserts, having Stabilized Whipped Cream on hand can be a real game-changer, and the best part is that it's a breeze to whip up yourself! By using this Homemade Cool Whip recipe instead of the pre-made whipped topping sold in stores, you'll be able to enjoy a stable and delicious topping every time.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1½ teaspoons water 7 grams
- ½ teaspoon unflavored powdered gelatin
- 1½ cups heavy cream 341 grams, cold
- 2 teaspoons powdered sugar 5 grams
- ½ teaspoon pure vanilla extract 2 grams, optional
Recommended Equipment
Kitchen Scale (optional)
Instructions
Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
1½ teaspoons water, ½ teaspoon unflavored powdered gelatin
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until small bubbles appear.
1½ cups heavy cream, 2 teaspoons powdered sugar, ½ teaspoon pure vanilla extract
Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
Increase the speed to high and beat until medium peaks form.
Keep the whipped cream refrigerated and in an airtight container until ready to use.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Yield: This recipe makes 4 cups of stabilized whipped cream.
- Make sure both the mixing bowl and the beaters are extremely cold!
- If you live in a hot/humid climate, you may wish to place a bowl of ice water under the bowl of whipping cream to help keep it cold.
- If your whipped cream is not coming to stiff peaks, chill it in the refrigerator for 10 minutes, then try again.
- Adding more gelatin will not stabilize the whipped cream more, and it will not taste good!
- Overwhipping the cream will lead to separation of the cream into buttermilk and butter.
- Do not leave stabilized whipped cream out at room temperature for more than 2 hours.
Storage:Store stabilized whipped cream in an airtight container in the refrigerator for up to 24 hours.
Nutrition Information
Serving: 0.25cup Calories: 78kcal (4%) Carbohydrates: 1g Protein: 1g (2%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 25mg (8%) Sodium: 6mg Potassium: 21mg (1%) Sugar: 1g (1%) Vitamin A: 328IU (7%) Vitamin C: 1mg (1%) Calcium: 15mg (2%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
More How To Recipes We Love
- Pumpkin Spiced Whipped Cream
- Strawberry Banana Cream Cheese
- Dried Pineapple Flowers
- Mascarpone Cheese
- The Best Icing Recipe
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
